Sour Cabbage (Partschinser Sauerkraut)

Serves 4

700 g "Vinschger sauerkraut" Sour cabbage from the Val Venosta Valley
1/2 l water
salt, pepper
1 clove of garlic chopped
1 onion chopped
1 tbsp oil and 1 tbsp butter to fry the onion
2 bay leaves
1 tsp caraway
4-5 peppercorns (if needed)

Braise the chopped onion in oil and butter in a pot until golden. Add the garlic, then add the cabbage and pour in water. Now add the spices and simmer gently for about 45 minutes. Stir the cabbage from time to time.

Did you know?
"Törggele" fans love the variety of meat that goes with sour cabbage: Blood sausages, house sausages, slices of pork knuckle, cooked bacon and other "meaty" delicacies! Such a slaughter platter really whets the appetite for the roasted "Keschtn" chestnuts and the "Suser" (the new wine)!